Easy Strawberry Muffins
Delight in the fluffy goodness of homemade strawberry muffins, bursting with juicy sweetness. Perfect for breakfast or a snack!
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon Optional for added flavor
Wet Ingredients
- 1 large egg
- ½ cup milk Whole or almond milk
- ¼ cup unsalted butter Melted
- 1 teaspoon vanilla extract
Fruits
- 1 cup fresh strawberries Hulled and diced
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a muffin tin with paper liners or lightly grease it.
Mixing Ingredients
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, and cinnamon if using.
- In another bowl, beat the egg, then add the milk, melted butter, and vanilla extract, stirring until combined.
- Pour the wet ingredients into the dry mixture, gently folding until just combined.
- Fold in the diced strawberries.
Baking
- Spoon the batter into the prepared muffin tin, filling cups about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
To store, keep muffins in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. Muffins can be frozen for up to 3 months.